Easy Vegan Mushroom Stroganoff
Ingredients
- 12 ounces rotini/fusilli pasta
- 1 pound (16 ounces or 2 standard containers) sliced baby bella mushrooms
- 1 large yellow onion
- 1/2 cup cashew cream* (see notes)
- 4 tbsp nutritional yeast
- 2 tbsp flour*
- 4 cups beef imitation broth*
- 5 large cloves garlic
- 2 tbsp olive oil or dairy free butter
- 1/2 cup dry white wine
- 2–3 tbsp soy sauce or tamari
- 1/4 tsp black pepper
- 1/4 tsp salt*
- 1 tbsp lemon juice
- 1/2 tsp dried thyme
- 2 large bay leaves
Preparation
Finely chop the onion and add to a pot with the olive oil
Saute for about 5 minutes or until the onion looks translucent
Add in the mushrooms and minced garlic and saute until the mushrooms soften, about 5 minutes
Add in the white wine and let simmer until the liquid is cooked off
Stir in the flour until no large clumps remain
Add all remaining ingredients and stir to incorporate
Bring to a boil then reduce heat to low. Cover and let simmer for 10-15 minutes or until all liquid is absorbed, stirring two times throughout the simmering
Taste, and if the pasta is not cooked to your liking, add in another 1/2 cup of hot broth and let simmer until absorbed. Alternatively, if you want less liquid in the final sauce, whisk in an additional tbsp of flour
Discard the bay leaves and add more salt and pepper as needed. I also often whisk in an additional 1-2 tbsp of soy sauce. Serve with red pepper flakes and chopped parsley. Enjoy!
